4 spare rib pork steaks, about 175 g (6 oz) each
2 tablespoons cornflour
4 tablespoons soy sauce
3.5 cm piece of fresh root ginger, peeled and finely chopped
2 garlic cloves., finely chopped
100 g (3½ oz) black bean sauce
300 ml (2 pint) boiling chicken stock pepper
1 tablespoon sunflower oil
300 g (10 oz) ready-prepared mixed stir-fry vegetables
cooked rice


1.Put the pork steaks into a shallow non-metallic dish. Put the cornflour and soy sauce in a small bowl and mix to a smooth paste, then add the ginger, garlic, black bean sauce and a little pepper
2.Pour over the pork, cover with clingfilm and marinate in the refrigerator overnight.
3.Preheat the slow cooker if necessary. Put the pork an slow cooker pot. Pour over the boiling stock, cover with the lid and cook on high for 30 minutes.
4.Reduce the heat and cook on low for 9 hours, or set to auto for 8-10 hours, until the pork is cooked through and tender.
5.When almost ready to serve, heat the oil in a large frying pan, add the mixed vegetables and stir-fry for 2-3 minutes or until just tender. Spoon the pork on to plates lined with rice and top with the vegetables.
6.FOR SWEET & SOUR PORK, omit the black bean sauce from the marinade and add the marinated pork to the slow cooker pot with a bunch of sliced spring onions, 1 cored, deseeded and sliced red pepper and 100 g (32 oz) sliced mushrooms.
7.Replace the chicken stock with a 425 g (14 oz) jar sweet and sour sauce. Bring the sauce to the boil in a saucepan or the microwave, then pour into the slow cooker pot. Continue as above.

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